January 14, 2015
Is there anyone in this world who doesn’t like a good cookie now and again? Show me that person and I’ll show you someone who’s having no fun in life. I on the other hand, could happily eat cookies everyday of my life – they’re on of my worst Achilles’ heels: if cookies are in the nearby vicinity and they’re good, I’ll find them. So today, I’m sharing one of my new favorite recipes for dark chocolate gluten-free cookies.
These cookies were first created over the Christmas holidays, but after whipping up the first batch, I knew they’d be making a repeat appearance: they’re that good.
Not to mention they’re gluten-free and low-fat, which is just extra icing on the proverbial cake and reason to eat a few extras at less than 100 calories a pop. How much better can it be?
So without further ado, I give you my dark chocolate gluten-free cookies!
Dark Chocolate Gluten Free Cookies
Makes: 24 cookies
- 1 1/4 c. semi-sweet chocolate chips, divided
- 3 large egg whites, room temperature
- 2 1/2 c. powdered sugar, divided
- 1/2 c. unsweetened cocoa powder
- 1 tbsp. cornstarch
- 1/4 tsp. sea salt
- Preheat oven to 400 degrees Fahrenheit.
- Melt 1 cup of chocolate chips in a glass bowl in the microwave, stirring twice, about 3 minutes. Set aside to cool slightly.
- Using a handheld (or stand) electric mixer, beat the egg whites in a large bowl until they form soft peaks.
- Gradually beat in the sugar, and continue beating until the mixture looks like marshmallow fluff.
- In a separate, small bowl, whisk together cocoa, cornstarch and salt. Then, on lower speed, beat the dry ingredients into the meringue.
- Stir in the lukewarm chocolate last and the 1/4 c. of remaining chocolate chips. The dough will be very thick and stiff at this point.
- Here, I put the dough into the freezer for 3 minutes to let it firm up a bit before attempting to work it into balls with my hands.
- Place 1/2 c. of powdered sugar in a shallow bowl, roll 1 rounded tablespoon of dough into a ball, and roll that in the sugar, coating thickly.
- Place the ball on a cookie sheet covered in parchment paper and press down slightly to flatten out.
- Repeat this process with the remaining dough, spacing each cookie 1.5 – 2 inches apart on the cookie sheets (you’ll probably need two sheets).
- Bake until the cookies puff and crack, about 10 – 12 minutes.
- Remove them from the oven and let them sit on the sheets to cool for 10 minutes before gently transferring to the rack to cool completely.
- Store in an airtight container for up to 10 days (they won’t last that long, though).